Magic Mac'N'Cheese
Ingredients
Instructions
- Bring a small pot of water to a boil. Salt liberally, allow to boil again, and add your shells.
- While the shells cook (5-6 min., or al dente minus 1 minute), mince your garlic and crumble your bacon. If cooking the bacon now, feel free to use rendered bacon fat to replace (or add to) the butter in the next steps.
- When the pasta is done, carefully pour most but not all of the water out of the pot. The remaining pasta water should maybe half-cover your pasta.
- Lower the heat to medium, and replace the pot of watery pasta. Add the milk, butter, garlic, and a dash of salt to taste. Remember that the pasta water is already salted a bit, so you won't need as much.
- Keep at a vigorous simmer until it reduces to what will resemble a thin bechamel (this is the magic--the pasta water, butter, and milk allow you to skip the roux!!).
- Stir in cheese and (optional) bacon, and continue to reduce over low until the sauce reaches the desired consistency. If you want to thin it, add a little milk.
- Season or top with whatever you like, and inhale your molten cheesy bowl of comfort.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).